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I learned that the south Indian seasoning podi – a rough grind of intensely spicy, roughly ground spices, which you stir into a little oil and use as a dip for dosa or idli – is also known as “gunpowder” blend. This is accurate if you were using my grandmother’s personally dried peppers, but it would be generous to say that I’m far less daring with chilli, so here I suggest red pepper flakes instead. It’s an exceptionally great marinade for these paneer and potato skewers.

Spicy Paneer and Potato Skewers with Citrus-Mint Dressing

Gather six to eight metal or wooden skewers (if bamboo, let them sit in water for 10 minutes first).

Prep a quick 10 minutes
Cook 30 min
Serves 2

Four hundred grams waxy potatoes, cut into 4cm chunks
8 ounces paneer, diced into 2cm cubes
1 tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
1 teaspoon black peppercorns
One teaspoon chilli flakes
1½ teaspoon flaky sea salt, plus extra to serve
2 garlic cloves, prepared and minced
Two and a half centimeters piece fresh ginger, skinned and shredded
Forty milliliters neutral oil
One red onion, prepared and divided into eight wedges, then cut in half horizontally

For the dressing
Lime zest and juice, freshly prepared
Ten grams fresh mint leaves, minced
Half a tsp flaky sea salt
3.5 ounces natural yoghurt

Boil the potatoes for nine minutes, then drain them and allow to air dry for a minute. Meanwhile, put the paneer cubes in a pot of hot water for five minutes, then strain and blot dry.

Pour the cumin, coriander, and fennel seeds into a grinding bowl or mill, add the salt, chili flakes, and peppercorns, then mash or process to a rough rubble.

Place in a sizable container with the minced ginger and garlic, add the oil, then gently stir in the paneer cubes, boiled potatoes, and onion wedges to coat. Thread the components on to six to eight metal or soaked wooden skewers, then transfer to a baking sheet and reserve for later – optionally, you can at this stage wrap and chill the skewers.

Stir all the sauce elements in a medium bowl. Turn on the grill to its maximum heat, then grill the skewers for five to seven minutes on each side, until the paneer is browned and the potatoes are beginning to blacken. (This may take a different amount of time depending on the intensity of your oven, so keep an eye on them, especially when cooking the first side.)

Serve the skewers hot, topped with a little more sea salt and the dressing alongside for dipping.